Chicken and Dumplings

Chicken & Dumplings

1/4 cup Canola Oil
2 cups Yellow Onions, medium diced
1 1/4 cp Carrots, medium diced
1 cup Celery, medium diced
1.2 tbsp Garlic, chopped
4 each Bay Leaves
1 tsp Thyme Leaves
1 tsp Black Pepper
1 1/2 tbsp Salt or to taste
1/2 tbsp Cayenne Pepper
1/8 cup All-Purpose Flour
1 gallon Chicken Stock
1 tbsp Lemon Juice
1/8 cup Heavy Cream
1/4 cup Dry Cooking Sherry
3 pounds Roasted Chicken, pulled or rough chopped
8-12 each Buttermilk Biscuit Dough
1/4 cup fresh parsely, chopped

 

Heat oil in a large sauce pot and sweat the onions until golden. Add carrots, celery, garlic, bay leaves, thyme, salt, pepper and cayenne. Continue to sauté until garlic is fragrant. Stir in flour and whisk until combined. Add stock and bring to a simmer, lower heat. Simmer until carrots are tender. Add sherry, cream and lemon juice. Add chicken. Tear dough into 1/2 inch pieces and add to broth. Cover and simmer for 10 minutes or until dumplings are done. Garnish with fresh chopped parsely.

Makes – 8 servings

 

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

All recipes are property of Quaintance-Weaver Restaurants, LLC., and unauthorized commercial use is forbidden.